What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
Fluffy Milk Bread
Soft fluffy and oh so delicious. It brings back the memories of those little diner rolls you used to eat except they are a lot fluffier. A tint of sweetness and paired perfectly with some butter.
Similar to that of a brioche but so much easier to make. It makes for a great breakfast when toasted or even into a great sandwich. Not to mention it is also super fun to play with.
Soft, Fluffy and Yummy?
1.
Add in 1 packet of 7g of dry active yeast into 1 cup of warm milk and let it bloom for 5-10 minutes.
2.
In a bowl add in 3 and a 1/4 cups of all purpose flour, with 1/4 cup of plain white sugar and 1/2tb of salt. Give it a good mix together.
Ingredients
1.
3 + 1/4 Cups of Flour
2.
1 Cup Whole Milk
3.
7g Dry Active Yeast
4.
1/4 Cup White Sugar
5.
1/3 Cup Unsalted Butter
6.
1 Egg
7.
1/2tb Salt
3.
Add in 1/3 cup of melted butter and crack in 1 egg. Give the mixture a good mix together while slowly drizzling in your yeast milk mixture.
4.
Continue to mix till a rough dough forms. Turn it out onto a floured surface and knead for 5-10 minutes. Add more flour if needed, it is suppose to be a very soft and SQUISHY dough.
5.
If you poke the dough and it bounces back then you know it is done.
6.
Put it back into a well oiled bowl and cover with cling wrap. Leave it in a warm place to rise for an hour or till doubled in size.
7.
Put it back into a well oiled bowl and cover with cling wrap. Leave it in a warm place to rise for an hour or till doubled in size.
Now there are several ways you can form your dough.
Long Loafs
1.
Divide your dough into 6 equal pieces.
2.
With a rolling pin roll 1 piece as thin as possible.
3.
Pick up one end and roll it towards the other end so you send up with a little spiral roll. Gently squish the ends together and repeat with the remaining pieces.
4.
Let it sit in a bread tin or any baking tray with some space in between them. Cover with plastic wrap and let it rise for another 30 minutes.
Tiny Buns
1.
Divide your dough into 24 equal pieces.
2.
Taking 1 out and leaving the rest covered with cling wrap. Gently stretch and pull till you get a smooth ball.
3.
Let it sit in a bread tin or any baking tray with some space in between them. Cover with plastic wrap and let it rise for another 30 minutes.
Final Steps
1.
Prepare an egg wash mixture of 1 egg with about 1tb of water.
2.
Gently brush your lovely buns with this egg wash making sure to cover everything properly. This will give it a nice brown shine.
3.
Into a preheated oven at 180 °C for 15-18 minutes till they are a nice golden brown.
4.
Let to cool for at least 15 minutes before tucking in.
I would recommend doing the long loafs for sandwiches and stuff and the tiny buns for a quick and easy snack.
Either way slice the buns in half and pop them into a toaster. Best served with some butter.
Happy Cooking,